I find it really hard to find tasty, healthy, easy dishes to cook when on a health kick that doesn't involve salads. I don't like salads, so I stay away from anything of the sort (apart from my Thai beef salad which is bizarre - I know!), but when you're trying to cut carbs and eat healthy, there really aren't that many options that are truly delicious and don't taste like cardboard. Cue the peri peri chicken breast with chorizo spinach which takes approx 15 mins to make. It's packed full of flavour, it has your proteins and greens, so enough to keep you full and satisfied. This is the perfect lunch portion, and if you're making it for dinner, whack in a couple more veggies to really beef it out. Also, this is a great alternative to the cheeky Nando's you are craving, but don't want to break your health kick for. This meal is carb free and keto friendly.
There are 2 ways to make this. You can make your own peri peri marinade, which is the healthier but slightly lengthier option. Or, grab a bottle of Nando's marinade from your local supermarket (which is what I've done in this photo). With the amount you're using, its pretty guilt free so don't worry. If you don't want to have chicken, you can replace this with another protein - white fleshy fish is another great option.
Ingredients for 2
2 chicken breast - skin on or off
4 cups washed spinach
1/4 cup of chorizo (sliced in circles then halved)
salt and pepper to season
Peri Peri Marinade:
1/2 cup lemon juice
1/4 cup olive oil
1 tablespoon minced garlic
1/2 tablespoon chilli flakes
1/2 teaspoon oregano
1/2 teaspoon cumin
a couple pinches of salt
a sprinkle of black pepper
1, Slice the chicken breast in half by putting it on a chopping board and, with your hand flat on top of it, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Slice through completely so you have 2 pieces. Season with black pepper and salt on both sides.
2, Heat 1 tablespoons of olive oil in a frying pan on high heat. When the oil is simmering, place breast skin face down (if your chicken has no skin then place it which ever side up), Let chicken cook for 2 mins before turning over. Cook for a further 2 mins before flipping over again. Now you can reduce heat to medium and cook for another 5 mins (depending on how thick your chicken is) flipping the chicken a couple of times. Pour 1/2 tablespoon of marinade over each piece of meat, and turn the pieces over to coat the marinade on each side. Cook for another minute, then remove the chicken from the heat onto a chopping board. Let the meat rest while you cook the veggies.
3, Using the same pan you cooked the chicken in (remove any charred bits if there are any on the pan), add a splash of olive oil. Heat the pan over medium to high heat. When oil is simmering, add the chorizo bits and pan fry. Cook for a minute or so, then add your spinach. Spinach cooks super fast, so quickly saute the spinach and ensure that the chorizo is nicely mixed in. Do this for 30 seconds, then add a pinch of freshly grinded sea salt. Remove from heat.
4, Slice the cooked chicken on the chopping board. Plate the veggies on to your serving dish, and place the chicken breast on top. Enjoy!